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Friday, September 23, 2016

Salsa ~ Flashback Friday

This Friday I'm re-posting my salsa recipe which was first appeared here in September of 2008. 'Tis the season! I tripled this recipe earlier this week, and hopefully that keeps us supplied with salsa until next year. This is a
zippy salsa! If you prefer yours a little milder, remove all the seeds
and ribs from inside the jalapeno peppers.

Salsa

10 cups tomatoes (peeled, chopped and drained)

8 small jalapeno peppers chopped (remove seeds for less heat)

3 cups chopped onions

1 cup chopped green peppers

3 cloves garlic minced

1/4 to 1/2 cup chopped cilantro

1 1/3 cups vinegar

1 can 12 oz. can tomato paste (369 ml)

1 tsp. cumin

1 Tablespoon red pepper flakes

3 Tablespoons pickling salt

3 Tablespoons brown sugar

*Optional : Stir in 1/3 cup cornstarch diluted in cold water and simmer
for several minutes to thicken salsa before filling jars. I prefer it this way.

Combine all ingredients and simmer for 1 hour.

Ladle into jars; tighten lids and process for 20 minutes in hot water bath.

Yield: 7 pint jars

*This recipe also makes a wonderful, tasty fresh salsa. I use Roma tomatoes for the fresh version, cut back a little on the jalapeno peppers and make a smaller batch...as spelled out below.

I love this recipe! My friends and family always want extra jars when I make enough to share. I don't feel the need to change much about except maybe adding a few more peppers when I'm feeling extra spicy!